Tools, Tips, Sauces and Dips

When I began eating gluten free the biggest question was, "can I eat this?" When I began cooking for myself the biggest question became "how can I make this?" I had to find ingredients that I could use.There are always new things on the market. Look for "gluten free" on the front or back label. More and more products are listed as GF these days. You should always look at labels and ingredients on packaging that is not labelled GF. You never know when the ingredients change without notice. I really have to be careful. If you can eat normal food and you are cooking for a loved one you really have to ask questions and read a lot!

Things that are listed as vegan and GF should be dairy free.
Here are a few of my favorite.

Most soy sauce has wheat in it. This was a difficult adjustment for me. Luckily there are several Tamari and Soy Sauces on the market. San-J is my favorite. This sauces comes in both regular and low sodium.

Braggs have been around for a really long time. These Liquid Aminos are a great for broth bases, gravies, and stir fry. Pair with ginger, lemon and garlic and you have a delicious ponzu-like sauce.

I absolutely love this stuff. I use it just like cream. It is a great blend with a thick and smooth texture. It does not have that super soy flavor that can distract from the intended flavors of the dish.

Though it is not that healthy to use often but it is so handy! This makes a fantastic dill, lemon dip for asparagus. It is a secret ingredient to some wonderful baked treats.

If you can eat dairy for petes sake eat some for me. I haven't had a bit of dairy in years, and for me soy, rice, and almond cheeses just don't cut it. This stuff has amazed me. It melts, it makes smooth and creamy sauces. Is it exactly like a nice aged sharp cheddar? No, but it is the best thing I have found yet.

This is he very best replacment for butter that I have found.

This stuff is so good and vegan! You can use it as a base for dressings and sauces, as well as a delicious dip!